• 50g unsalted butter
  • 30g icing sugar, sifted, plus extra for dusting
  • 60g plain flour
  • 25g ground almonds
  • 1 medium free-range egg, yolk only

For the filling

  • 50g unsalted butter
  • 100g icing sugar, sifted
  • 3 drops pink food colouring
  • 3 drops green food colouring


  1. 1

    Using an electric hand mixer, beat together the butter and icing sugar until creamy. Fold in the flour and almonds, then beat in the egg yolk. Use a palette knife to bring the dough together, then shape into a ball with your hands. Wrap the dough in clingfilm and chill in the fridge for 20-30 minutes.

  2. 2

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a baking tray with baking parchment. On a work surface dusted with icing sugar, roll out the dough to a thickness of 5mm. Stamp out 24 flower-shaped biscuits using a flower-shaped cutter. Place on the baking tray and bake for 5-10 minutes. Leave to cool.

  3. 3

    Beat together the butter and icing sugar. Divide between 2 small bowls and drop a small amount of pink food colouring into one bowl and green colouring into the other. Stir 1½ tsp water into each bowl. Sandwich half the biscuits together with pink icing, and half with green icing. Dust both sides with icing sugar before serving.

Nutritional Details

Each serving provides
  • Energy 590kj 141kcal 7%
  • Fat 8.5g 12%
  • Saturates 4.3g 22%
  • Sugars 11.1g 12%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 2031kj/485kcal

Each serving provides

50.6g carbohydrate 0.3g fibre 1.3g protein

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